Pear, ginger and oat cake with a dark chocolate drizzle

July 18, 2016 (Last Updated: January 11, 2019)
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Pear, ginger and oat cake with a dark chocolate drizzle

Serves: 6
Cooking Time: 1 hour 30 mins

Ingredients

  • 120g (1 cup) cake flour
  • 10ml (2 tsp) baking powder
  • pinch of fine salt
  • 60g oats, finely ground with a food processor
  • 125g butter, room temperature
  • 150g brown sugar
  • 1 large egg
  • 20ml (4 tsp) crystallised ginger, finely chopped
  • 1 x 400g tin pears, drained and sliced
  • 100g dark chocolate
  • 80ml (¼ cup) fresh cream
  • vanilla ice cream, to serve, optional

Instructions

1

Preheat the oven to 180°C. Generously grease a deep 22cm x 8cm loaf tin, ensuring that you also grease the sides.

2

Sift the flour, baking powder and salt together. Stir in the oats.

3

In another bowl, cream the butter and 140g of the sugar together for a few minutes until light and creamy. Whisk the egg and ginger in and then add the sifted ingredients. Mix until just combined. Transfer to the tin.

4

Add a layer of sliced pears, pushing them in slightly to ensure that they form part of the cake when baked.Sprinkle the remaining sugar on top.

5

Bake for 35 – 45 minutes. It should be golden on top and firm to the touch.

6

Allow to cool for 15 minutes in the tin and turn out onto a cooling rack. Allow to cool to room temperature.

7

Melt the chocolate and cream over a double boiler until smooth. Allow to cool down for 10 minutes, then drizzle over the cake and serve with vanilla ice cream.

 

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July 18, 2016 (Last Updated: January 11, 2019) By
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